Bone broth is currently uber-popular and taking the nation by storm. It’s being touted as being better than botox, a cellulite reducer, great for arthritis and healing for the digestive tract. Devotees in New York City buy it by the coffee cup for nearly $9! Kobe Bryant and the entire Lakers team love it to refuel post-game. There’s also a reason that chicken soup has been know for generations as a cold-fighter.
While they’re plenty of ready-made bone broth options available (I love LonoLife Bone Broth K-Cups!) When I have the time, I prefer to make my bone broth at home, in the slow cooker. It’s so easy and definitely much cheaper. When roasting a chicken, braising short ribs, chopping vegetables, and scrambling eggs throughout the week, add those bones, scraps and (rinsed) eggshells to a large ziploc bag in your freezer. When your baggie is full, empty it into your slow cooker, add water to cover and add a big dash of apple cider vinegar. The vinegar helps pull the nutrients out of the bones, but don’t worry, you won’t taste it.
It’s highly desired for your slow cooker bone broth to gel when cooled. This is a sign that it’s got plenty of great collagen and gelatin going on – those goodies that make your skin plump, coat your digestive tract, and cushion your joints. However, don’t worry if your bone broth doesn’t gel, it’s still got minerals and nutrition galore. It could simply mean that your ratio of water to bones is too great, or the quality of your bones may not be up to par. For example, conventionally raised chickens don’t have as much collagen in their joints and bones. Marrow rich beef on the other hand, will produce plenty of gelatinous goodness.
I’ve been experimenting with intermittent fasting, and I like to enjoy my slow cooker bone broth straight up, in the late morning to break my fast and late afternoon, like a savory cup of tea. It will keep in the fridge for up to five days, and you can also use bone broth in recipes, swap it in for any recipe that calls for broth or stock.
For longer storage, freeze your bone broth in silicone ice cube molds. Once the cubes are frozen, package them up in a large ziploc bag. If you need to thaw some bone broth quickly, it’s easy to just pop a few of these cubes into a small saucepan or into a microwave to thaw them quickly.
Basic INGREDIENTS: (add more as you like!)
2 carrots chopped medium
2 celery stalks chopped medium
1 medium onion chopped medium
2 cloves garlic
3.5 lb beef or chicken bones or combination of both
2 tablespoons apple cider vinegar
Place the bones your slow cooker. The bones should fill up about 3/4 of the slow-cooker.
Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You'll be straining these out before consuming the broth.
Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).
Add 2 tablespoons of apple cider vinegar (you won't notice the taste).
Cook on low and cook for 18-72 hours.
Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.
Have you tried bone broth? What health benefits have you noticed? Let us hear from you. :)